Prep 10 mins
Cook 35 mins
A savory bread pudding. It works especially well with dry, stale bread. Good for brunch, or for dinner with a nice salad. Adapted from a recipe in "Moosewood Restaurant Simple Suppers."
- 3 tablespoons melted butter
- 12 ounces crusty bread (French, Italian or sourdough)
- 1 cup grated cheese (Cheddar, Swiss, Monterey Jack)
- 1 cup chopped scallion
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- Preheat oven to 375°F.
- Pour the melted butter into a 2-qt baking dish, tilting to coat. Cut the bread into 1" cubes and pour into the baking dish. Sprinkle with cheese and scallions.
- Whisk together eggs, milk, salt, pepper and mustard, or combine in blender. Pour over bread. Press bread down into custard to be sure it's submerged. Cover with aluminum foil and bake 25-30 minutes. Uncover and bake until golden and puffy, another 5 minutes.
This is almost perfect for a savory bread pudding. I used a sharp cheddar with a teaspoon of dry mustard replacing the Dijon and baked it in a 13" x 9" baking dish. I would make a few changes, though. First, an entire cup of chopped scallions is a bit overpowering. A couple of tablespoons would add enough flavor without going too far. Second, the amount of butter can be reduced by half, in my opinion. (I had a lot of melted butter rising to the top of the dish when it was done, although that didn't stop anyone from eating it. LOL ) The foil had cheese stuck to it, so I recommend buttering the foil before covering the casserole. And I needed an extra 5 minutes to get a nicely browned top at the end. But over all, it turned out well and was enjoyed by all. I made this for dinner, but it could just as easily be breakfast or lunch.